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Just thought I would share my sandwich with my friends.
It was a 5 lb corned beef brisket flat. Soaked for about 6 hrs, got impatient, rubbed with cracked pepper, kosher and coriander. smoked 225*-240* on the UDS until 175* IT, pulled and wrapped in foil, rested a few hrs, popped in fridge over night....a little pan fry to warm up, Jewish Rye, Swiss and Kraut......Viola.

I have a 14 lb packer that I want to make a REAL Pastrami out of but I have not fired up yet.

Pastrami on rye with mustard -- I'm there! That looks so good, you're giving me a craving I'm finding it hard to ignore. I'm gonna have to run out to the deli for a sammich now... dang! And I've got a couple racks of ribs and a fattie on the smoker as I type this. Gonna have to wait on those.

Ooooo Dang that looks good. I am assuming that yours is not Faux Pas. I thought I was so clever making up Faux Pas that I just had to use it again. Do you also cure and brine the point? Bigmista, any suggestions as to where I can get curing salt in SoCal?

I don't have nearly enough time for that. I found a brand of raw corned beef that I really like, rinse it well and re-season it with my own spices. Then it's off to the smoker.

I wish that the people that trim briskets for corned beef were the same ones who just trim raw briskets. They are always beautifully marbled and trimmed. And I have never bought a corned beef with a gash in it.